When we moved into our first house, my wife cooked a dish that was so, so amazing. It was a steak dish over orange couscous and I I loved how the steak mixed with the citrus sauce. It was the one and only time that we had it, because the recipe got lost in the shuffle. I figured that now, 10 or so years later, would be a good time to try and recreate it. The coolest thing about this recipe is that the steak rest with the whole meal. I like the idea of the meal staying hot, and then the juices of the steak adding flavor to the couscous. Let me know what you think about it!
3 Rib-eye Steaks
1 teaspoon grated garlic
1 teaspoon grated ginger
2 teaspoons of orange zest
Juice of 1 orange
1 1/2 Cups of beef broth
1 1/2 Cups of couscous
3 Cups fresh spinach
2 Tablespoons of butter
To start, remember to pull the steaks out of the fridge about an hour before grilling. It's not absolutely necessary, but it will help get the "doneness" right.
Start with the couscous:
- Add the beef broth to a small pot, and then add in orange zest, orange juice, garlic and ginger.
- Heat until it boils, add the couscous and then cover and remove from heat.
For the steak:
- Sprinkle steaks with salt and put on a medium high grill. Grill on each side for about 4 minutes, depending on your desired "doneness"
For the Spinach:
- While the steak is grilling, heat the butter over medium high heat and then add in the spinach. I use tongs to turn and coat the spinach in the butter for a couple minutes. It will wilt a little, but you don’t want too much.
- Fluff couscous with a fork add the olive oil. Stir to coat.
- Plate the couscous in a thin layer covering the bottom of the plate, or a small mound.
- Remove the steak from the grill onto the couscous and top the steak with the spinach.
- Cover with tin foil and let rest for 5 minutes.
- Place plates on the place settings and unwrap. Enjoy!